Puli inji / Kerala sadhya recipe/ Ginger / inji curry

 

             PULI  INJI

Puli inji / Ginger curry / Kerala sadhya recipe

   Puli Inji or Inji Curry is an exemplary dish from Kerala, no sadhya without inji puli, a necessary piece of most Sadya. Its fiery, tart, somewhat sweetish and overflowing with impeccably adjusted flavors. Hot rice, sambar in addition to puli inji ..such a compelling combo. I love this combo.

  "Puli" signifies Tamarind and "Inji" is known as Ginger. It is a conventional moment pickle or fixing famous in Kerala food. It's sweet, spicy and sour. To adjust the taste, jaggery is added. It likewise gives a  thick consistency.

   The essential element of this curry is Ginger. According to Ayurveda, Ginger has a great deal of medical advantages like it helps processing in this manner eases heartburn; it is a successful remedy for clog, sore throat, cold and hack; it is utilized in the therapy of asthma and other respiratory issues; treats unsteadiness, sickness, retching,.. and so on.

   It's really simple to make puli inji and consequently I don't limit the dish just for sadhya. One can make any time and relish. Also, the most awesome aspect of this dish, it tastes more flavorful as it develops, i.e its more delectable tomorrow than served newly made today !!

We can store this for 3 weeks when refrigerated.


INGREDIENTS:-

* Chopped ginger - 100 gm

* Tamarind - 1 lemon sized

* Jaggery - 5 Tbsp

* Green chilly - 5

* Shallots - 7

* Chilly powder - 1 Tbsp

* Turmeric powder - 1/4 Tsp

* Asafoetida powder - 1/4 Tsp

* Coriander powder - 1 Tsp

* Oil - 3 Tbsp

* Curry leaves - 2 sprigs

* Salt - to taste

* Fenugreek seeds - 1/4 Tsp


METHOD :-

* Put an earthen pot or a pan on the stove add oil.

* When it becomes hot add Fenugreek seeds. When it pops up add chopped ginger.

* Saute it till it becomes light brown colour.

* Add chopped green chilly and chopped shallots.

* Saute it till it becomes trasperant.

* Then add jaggery and curry leaves, let it boil till it melts.

* Add tamarind, salt and turmeric powder.

* Let it boil till the raw taste of tamarind has completely gone.

* At this time add chilly powder, coriander powder, asafoetida powder.

* Let it boil till it becomes slightly thick consistency.

* Turn off the flame.

* Lip smacking inji puli is ready. Serve with hot rice and sambar.

ENJOY!!!!


Other recipes:-

Varutharacha Sambar

Banana stir fry

Aviyal



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